Stuffed Taco Shells Recipes

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TACO STUFFED SHELLS



Taco Stuffed Shells image

Taco Stuffed Shells made with jumbo pasta shells, salsa, cheese and taco meat are the perfect EASY meal that you can prepare ahead of time!

Provided by Sabrina Snyder

Categories     Main Course

Time 30m

Number Of Ingredients 6

12 ounces jumbo pasta shells
1 pound ground beef
1 packet taco seasoning
2/3 cup water
1 1/2 cups jarred salsa (, divided)
1 cup shredded cheddar cheese (, divided)

Steps:

  • Preheat the oven to 350 degrees.
  • Cook the pasta shells in a pot according to the directions on the box and drain.
  • Add the ground beef to the pot and brown well.
  • Drain the fat.
  • Add the taco seasoning and water, stir and cook until water is gone.
  • Stir in 1 cup salsa and 3/4 cup cheese.
  • Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
  • Bake in a covered pan for 15 minutes.

Nutrition Facts : Calories 497 kcal, Carbohydrate 47 g, Protein 26 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 644 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

TACO STUFFED SHELLS



Taco Stuffed Shells image

Tacos and pasta meet to create an awesome dinner!

Provided by RecipeGirl.com

Categories     Main Course

Time 1h5m

Number Of Ingredients 12

12 ounces jumbo pasta shells, (cooked to al dente)
16 ounces 90% lean ground beef
1 medium onion, (chopped)
1 medium green bell pepper, (seeded and chopped)
2 medium garlic cloves, (minced)
One 14.5-ounce can diced tomatoes with juices
One 1.25-ounce packet taco seasoning
¼ cup water
1 cup salsa, (divided)
4 ounces shredded cheddar cheese
4 ounces shredded Monterey Jack cheese
shredded lettuce, chopped tomato, diced red onion, sour cream and salsa ((as desired))

Steps:

  • Cook the pasta to al dente according to the package directions. Drain well.
  • Preheat the oven to 375F. Spray the inside of a 9x13-inch casserole dish with nonstick spray.
  • Add the beef, onion, bell pepper, and garlic to a large skillet over medium-high to high heat. Cook until the meat is browned, about 5 minutes, stirring occasionally to break up the meat.
  • Stir in the diced tomatoes (with juices), taco seasoning, and water. Cook uncovered until the mixture is thickened, about 10 minutes, stirring occasionally. Cool slightly until the meat isn't too hot to touch.
  • Spread half of the salsa in the bottom of the prepared casserole dish.
  • Spoon the meat mixture into the cooked pasta shells and arrange them in the prepared casserole dish. Spoon on the remaining salsa. Sprinkle the cheese on top.
  • Cover the dish with foil and bake until the shells are warm throughout and the cheese is melted, about 20 minutes. If you want to brown the top a little, remove the foil and broil for a couple minutes.
  • Serve warm with desired toppings.

Nutrition Facts : ServingSize 1 serving (4 to 5 shells), Calories 538 kcal, Carbohydrate 55 g, Protein 33 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1154 mg, Fiber 5 g, Sugar 7 g

TACO-STUFFED PASTA SHELLS



Taco-Stuffed Pasta Shells image

Yes, you read that right: taco-stuffed pasta shells! You no longer have to choose between Italian or Mexican food for dinner-this dish has it all. Made with only seven ingredients in less than an hour, these stuffed taco shells are the perfect recipe for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. Hearty with taco-seasoned ground beef and extra cheesy, this pasta is bound to become a staple in your weekly dinner rotation.

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 7

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 package (8 oz) shredded Mexican cheese blend (2 cups)
1 cup diced plum (Roma) tomatoes
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
  • Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
  • Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 1/2 g

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta Shells image

Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef (90% lean)
2 teaspoons chili powder
3 ounces fat-free cream cheese, cubed
1 bottle (16 ounces) taco sauce, divided
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

TACOS IN PASTA SHELLS



Tacos in Pasta Shells image

This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.

Provided by grannycancook

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

1 ¼ pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
1 cup sour cream

Steps:

  • In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  • Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  • Top with sour cream and onions; serve.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 47.6 g, Cholesterol 136.3 mg, Fat 44.2 g, Fiber 2.3 g, Protein 35.7 g, SaturatedFat 23.5 g, Sodium 1053.8 mg, Sugar 4.3 g

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta shells image

I found this recipe in a magazine a couple of years ago and it is a favorite at our house. We love cream cheese so I usually add a bit more than what the recipe calls for. The original recipe says you can double it and freeze one pan for up to 90 days. I haven't tried that but if you do, let me know how it turns out.

Provided by Shermm

Categories     Pasta Shells

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 envelope taco seasoning
1 (4 ounce) package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped

Steps:

  • COOK BEEF.
  • ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.
  • ADD CREAM CHEESE.
  • COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.
  • YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.
  • POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.
  • WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.
  • FILL EACH SHELL.
  • PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.
  • COVER AND BAKE AT 350 FOR 30 MINUTES.
  • UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.
  • BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.
  • SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.

TACO-FILLED PASTA SHELLS



Taco-Filled Pasta Shells image

I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.

Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta Shells image

Make and share this Taco Stuffed Pasta Shells recipe from Food.com.

Provided by LMillerRN

Categories     Pasta Shells

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

16 large dried pasta shells, prepared according to package directions, rinsed and drained
1 lb extra lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried black beans
1 cup shredded low-fat cheddar cheese, divided
1 (16 ounce) jar salsa, divided (mild)
1/4 cup sliced green onion
sour cream (optional)

Steps:

  • PREHEAT oven to 350°F Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4-cup cheese; mix well. Spread 1/4-cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
  • FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
  • COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
  • TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375°F Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

TACO STUFFED SHELLS



Taco Stuffed Shells image

Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!

Provided by JenniferLL

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 8

Number Of Ingredients 10

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
¾ cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
¼ cup sliced green onion
¼ cup shredded Cheddar cheese
½ cup sour cream

Steps:

  • Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
  • Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
  • Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
  • Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g

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2022-02-24 Remove from the heat and let it cool for a few minutes. Once cooled stir in half of each cheese. Then spoon the seasoned ground beef mixture into the shells and lay them in a single layer in a casserole dish. Top with the remaining shredded cheese, diced tomatoes, and minced jalapeno. Bake covered for about 20 minutes.
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TACO STUFFED SHELLS - JUGGLING ACT MAMA
2022-06-24 Preheat the oven to 350-degrees F. Pour the remaining salsa into a 9x13 baking dish. Spoon about 2 tablespoons of the taco mixture into each shell. Add half of the shredded cheese over the stuffed shells. Spoon the taco sauce evenly over the top of the casserole. Cover with aluminum foil and bake for 15-20 minutes.
From jugglingactmama.com


TACO STUFFED SHELLS !! - WHYRECIPENOW
2021-09-08 Step 3: I continued to cook until the cream cheese has melted and the other ingredients have been incorporated. Step 4: I filled the shells with this mixture, and I placed them in a casserole dish. Step 5: On the top, I sprinkle the shredded cheese and put the casserole dish in the preheated oven for 15 to 20 minutes. Step 6:
From whyrecipenow.com


TACO STUFFED SHELLS – JULIA PACHECO
2022-05-01 Preheat oven to 350 degrees. To a large skillet over medium heat add the ground beef break it up and cook it through. To a large pot of boiling water add the pasta shells in and cook according to the box instructions. Drain and set to the side. Remove any grease in the skillet from the ground beef.
From juliapacheco.com


*MEXICAN STUFFED SHELL* – GRANDMA'S RECIPE
2022-06-28 Drizzle the shells with the remaining sauce. Cover with foil. Place in a preheated 350º oven and bake for 30 minutes. Remove from oven and top with plenty of Mexican Blend cheese. Garnish each with bell pepper rings and roasted tomatoes if desired. Bake again, uncovered, until cheese is melted, about 10 minutes longer.
From tastyrecipesfood.com


CHEESY TACO STUFFED SHELLS - THE KITCHEN MAGPIE
2020-08-20 Fill 24-28 pasta shells with a sprinkle of cheese, followed by the taco mixture. Place shells in a well greased baking pan. Pour the cheese sauce over the top of the shells. Top with a cup of cheese. Bake in a 350 degree oven for 10-15 …
From thekitchenmagpie.com


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